Roasted Butternut Squash with Pumpkin Seed-Sage Pesto and Ricotta Salata

May 21, 2021

INGREDIENTS

Butternut Squash:

• 1 medium butternut squash, peeled, and cut in to 3"-4" sticks, no more than 1" thick
• 2 Tbs. Ultra Premium Extra Virgin Olive Oil, robust intensity
• 2 Tbs. Maple Dark Balsamic
• 1 teaspoon sea salt
• freshly ground pepper

Pumpkin Seed-Sage Pesto:

• ¼ cup fresh,-tightly packed sage leaves
• ⅓ cup  + ¼ cup shelled, toasted pumpkin seeds
• ⅓ cup Wild Mushroom & Sage Infused Olive Oil
• ⅓ cup + ⅓ cup ricotta salata, feta, or grated Pecorino cheese
• sea salt and pepper to taste

DIRECTIONS
Adjust the rack to the the highest position in the oven and preheat the broiler or oven to 500℉.

Thoroughly whisk Extra Virgin Olive Oil and Maple Dark Balsamic in a bowl large enough to hold the butternut squash. Toss the butternut squash with the mixture and arrange in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper. Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown. Set aside.

In the bowl of a food processor or jar of a blender, add sage leaves, ⅓ cup pumpkin seeds, Wild Mushroom & Sage Infused Olive OIl, and cheese. Process until the paste has a fine consistency. Season with salt and pepper to taste.

Arrange the butternut squash on a decorative platter. Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds and cheese. Serve warm.

Serves 4-6  

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